紫苏啤酒的研制  

Development of Perilla Beer

作　　者：张洪[1] 黄建韶[1] 王云[1] 

机构地区：[1]湖南文理学院生命科学系,常德415000

出　　处：《食品工业》2006年第2期42-44,共3页The Food Industry

摘　　要：紫苏是食药两用植物,富含18种氨基酸、矿物质及黄酮类物质。研究了在啤酒酿造过程中添加紫苏汁的工艺流程,通过正交试验和感官评定的方法得出最佳工艺为:在主发酵前添加2％的紫苏汁, 发酵17天。实验结果表明,酿出的啤酒具有突出的紫苏香气,口味纯正爽口,适宜饮用。Perilla, which contains 18 different amino acids, mineral substance and flavones, can be used as both food and medicine. This article mainly studied the technological process of adding perilla juice in the course of making beer. The optimum technological parameters were determined through experiments and sensory evaluation as follows. Added 2 percent perilla juice in beer and it will be fermented for 17 days before the main fermentation. The experimental result shows that the finished beer has the prominent scent of perilla, which makes the beer more tastation and drinkable.

关 键 词：紫苏 啤酒 发酵 生产工艺 

分 类 号：TS262.5[轻工技术与工程—发酵工程] S636.9[轻工技术与工程—食品科学与工程]